BIG Something and The Fritz convened last weekend, treating fans at the Charleston Pour House in Charleston, SC to an explosive display of jam rock music. The evening started with a set from The Fritz, the funky crew based out of Asheville, who even included a start/stop jam session where they would freeze in the style of the mannequin challenge! The night continued with BIG Something, another quickly-rising jam group out of NC. They worked covers of “Burning Down The House” and “Sympathy For The Devil” into their setlist. Woo woo! They also were joined by Fritz’s Jamar Woods on a rendition of “My Volcano,” bringing the house down with the great collaboration.Check out a full gallery from this exciting night of music, courtesy of Ellison White Photography, and the BIG Something setlist below.Setlist: BIG Something | Charleston Pour House | Charleston, SC | 11/26/16Burning Down The House (Talking Heads), Blue Dream, Megalodon, My Volcano* w/ Jamar Woods, Passenger, Tumbleweed, Song for Us, Sympathy for the Devil (Rolling Stones), UFOs are Real, Bbm Funk (B flat minor), Love Generator, Julia BrownE: Give It to Me Baby (Rick James), Pinky’s RideNotes: Entire show with Todd Pettit on percussion Load remaining images
If you’re reading this while eating a meal at North or South Dining Hall, stop for a moment and check your plate. How many ounces of food are on it? And how many ounces will still be on it when you place your tray on one of the tray returns? Waste Free Wednesdays, a semi-annual campaign to decrease food waste sponsored by the Office of Sustainability, Food Services and greeND, was started in the hopes that the answer to the latter question will shrink each time a student leaves the dining hall. “Our overall goal is to reduce waste,” campaign co-chair Anna Gorman said. “Basically we want to get it as small as possible. Ideally it would be zero but that’s obviously not plausible.” For one month each semester, volunteers stand at the dining hall tray returns each Wednesday between 6 p.m. and 7 p.m. If a student walks up with no leftover food on his or her tray, the individual is given a raffle ticket. Each campaign, one winner from the pool of raffle tickets is selected to win $100 in flex points. “There are certain things we don’t count as waste, such as banana peels or chicken bones,” Gorman said. “But others, like even egg whites, do count as waste.” “Waste weigh-ins,” to ascertain the average amount of food a student wastes, occur once during the week before the campaign begins as well as after it ends, Gorman said, in order to judge the effectiveness of the project. “I think people do make an extra concentrated effort [during the campaign],” she said. “It’s not necessarily as lasting as I think we’re aiming for just in terms of how they bring it into when they’re not eating at the dining hall or things like that … But it definitely has a little bit of a following that knows what it is and is glad to reduce waste.” Waste Free Wednesdays began in the fall of 2010 after research showed the large amounts of food being thrown away by students in the dining halls, Gorman said. In the fall of 2011, Food Services took the campaign one step further when it shrunk the size of the dining hall trays. “When the trays were replaced, that was also part of the campaign to stop waste,” Gorman said. “Before the trays [were shrunk], 4.64 ounces per person was the average waste from both dining halls. After, it went to 4.22 ounces.” Gorman said Notre Dame ought to become more conscious of the amount of food it wastes as a Catholic university. “I think it’s about one in six Americans struggle with hunger, and we as a University waste a total of about 1.2 tons of food each day,” she said. “It’s just something that hit home for me, and I think it’s more relevant to people than they realize.” For students to participate in the effort to decrease Notre Dame’s food waste, they simply need to think for a second before they place an item on their dining hall trays, Gorman said. “It’s mainly just being conscious of what you’re picking up,” she said. “It’s all about making a conscious effort to reduce waste.”
Dredging Today brings you an overview of the most popular stories from the past week (November 6-12, 2017). Rosmorport Gets OK for Vostochny and Nakhodka Dredging PlansFederal State Unitary Enterprise (FSUE) Rosmorport has received positive findings from the State Ecology Expert Panel on design documentation to carry out maintenance dredging operations in the ports of Vostochny and Nakhodka. TSHD Shanti Sagar 17 Completes Sea TrialsRoyal IHC has just announced that the new trailing suction hopper dredger (TSHD) Shanti Sagar 17 successfully completed sea trials. Boskalis Third Quarter Results as PredictedRoyal Boskalis Westminster N.V. (Boskalis) saw a slight increase in revenue in the third quarter of 2017 compared to the quarterly average reported for the first half the year. Arcadis, CH2M Bag San Francisco Seawall Resiliency ProjectPort of San Francisco has selected CH2M in partnership with Arcadis to lead the design and engineering for the 10-year Seawall Resiliency Project. Jan De Nul: Reclaiming Land in MonacoJan De Nul Group has just released some amazing photos of construction works on the Monaco’s Portier Cove land reclamation project.